1. Preheat your oven to 350°F (175°C), grease a 9-inch springform pan, and line the bottom with parchment paper. Drain the ricotta in a fine mesh sieve for at least 15 minutes.

2. In a large bowl, beat ricotta and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.

3. Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.

4. In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the wet ingredients and mix on low until just incorporated.

5. Slowly fold in the cooled melted butter until fully combined.

6. Lightly coat the chocolate chips in a spoonful of flour and fold them gently into the batter.

7. Pour the batter into the prepared pan, smooth the top, and sprinkle additional chocolate chips over the surface.

8. Bake for 45–55 minutes or until a toothpick inserted comes out with moist crumbs but not wet batter.

9. Cool in the pan for 10 minutes, then release the springform and transfer the cake to a wire rack to cool completely.

10. Before serving, dust with powdered sugar and top with whipped cream or a drizzle of caramel/chocolate sauce as desired.